السويسرول

Place the tray in a preheated oven at 180°C (356°F) on the middle rack for 10–12 minutes, browning the top.

Tips Egg yolks should be at room temperature for easy whisking. Egg whites should be cold for a thick cream. The cake should be browned on top while baking. Work with the cake while it is slightly warm for easier spreading and rolling.

After an hour, remove from the refrigerator, trim the edges, and cut the cake. It’s now ready to serve.

Place the Swiss roll in the refrigerator for one hour.

Roll the cake with parchment paper and press lightly to secure the shape.

Spread strawberry jam over the cake, then spread whipped cream (prepared by mixing the cream powder with cold milk) evenly.

Place the cake back onto parchment paper after it cools slightly.

Flip the cake onto a clean kitchen towel and remove the original parchment paper.

Cut the last edge at an angle to facilitate rolling the cake.

Let it cool for five minutes.

After removing the cake from the oven while hot, flip it onto a new parchment paper and trim the excess edges.

Place the egg yolks in a bowl and add two tablespoons of sugar, a pinch of salt, and vanilla. Beat with a hand mixer until the mixture becomes light in color.

Tap the tray three times to remove air bubbles.

Prepare a baking tray lined with parchment paper, pour the batter, and spread evenly.

Add the remaining yolk mixture to the egg white cream and fold together until uniform.

Take a small portion of the egg white cream and fold it into the yolk mixture gently.

When the mixture begins to thicken, gradually add 4 tablespoons of sugar and continue beating until a thick cream forms.

In an electric mixer, whisk the cold egg whites on medium speed.

Place the mixture in the refrigerator.

Sift the flour with baking powder over the mixture and stir until combined.

Add milk and vegetable oil to the yolk mixture and mix well.